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Le Chaudron recipe
Tapenade d'olives maison
Homemade olive tapenade
⏱ 15 minServes 6Easy150 kcal
A recipe from Le Chaudron — the cooking of France’s regions.
01 — Ingredients6 servings
200 g (7 oz)pitted black olives
2anchovy fillets
1 tbspcapers
1small garlic clove
3 tbspolive oil
1squeeze of lemon juice
1 sprigthyme
1 pinchpepper
- 200 g (7 oz) pitted black olives
- 2 anchovy fillets
- 1 tbsp capers
- 1 small garlic clove
- 3 tbsp olive oil
- 1 squeeze of lemon juice
- 1 sprig thyme
- 1 pinch pepper
Quantities scaled for — some (egg, lemon, garlic…) are rounded to what’s practical.
Serves 6. In the app, quantities adjust to the number of guests on their own — and the ingredients go straight to your shopping list.
03 — Method
- Put the pitted black olives in the food processor with the anchovy fillets, capers and garlic clove.
- Pulse to chop coarsely, then scrape down the sides of the bowl.
- Gradually pour in the olive oil while blending, until combined but still slightly textured.
- Add the lemon juice, thyme leaves and a pinch of pepper and pulse once more.
- Taste and adjust the seasoning if needed, then divide among small serving ramekins.
- Chill before serving with vegetable sticks or thin slices of oat bran bread.
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